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locally range.... quality goat kid meat

from Melton Mowbray - food capital of the East Midlands


Portuguese Goat Stew (Chanfana)



1 pound Boneless goat; cubed

1 ounce Bacon; diced

2 tablespoons olive oil

1 medium Onion; sliced thinly

1/2 teaspoon Paprika

1/4 teaspoon Allspice

1/4 teaspoon Nutmeg

1 Bay leaf

1 sprig Parsley

2 cloves Garlic

1/2 teaspoon Piri-piri; (optional)

Salt and pepper

1/2 bottle Red wine



Preheat oven to 375 F.

 In a covered, fire-proof casserole, heat oil. Add bacon and fry until starting to crisp. Add onions, garlic, paprika, allspice and nutmeg and saute until onion is just starting to soften. Push mixture to side of pan and add meat. Brown then mix with onion/bacon mixture. Add bay leaf, parsley, red wine and piri-piri sauce (if using).

On top of the stove, heat the casserole over medium high heat until wine starts to simmer. Cover the pot and put it in the oven. After 45 minutes, remove the lid and cook for another 45 minutes. If the ingredients start to dry out too much, add more wine.


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